Chicken Marbella

Serves : 4

Comments: This recipe comes from The Silver Palate Cookbook. It's a real knockout dish, and quite easy to make. Serve it with couscous.

 

Ingredients:

  • 4 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • generous pinch salt
  • generous pinch freshly ground pepper
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup pitted prunes
  • 1/2 cup pitted Spanish green olives
  • 1/2 cup capers with a bit of juice
  • 6 bay leaves
  • 4 large chicken legs, skin on (or one chicken, quartered, skin on)
  • 1 cup white wine
  • 8 teaspoons loose brown sugar

Instructions:

In a large, flat dish, combine the first 10 ingredients (garlic through bay leaves). Coat each of the four pieces of chicken with the marinade and then place each piece flat on the bottom of the dish. Cover, place in the refrigerator, and let the chicken marinate over night, turning once during the marination process.

Preheat oven to 350 degrees.

Arrange the chicken in a single layer in a large baking dish. Spoon marinade evenly around the chicken. Pour the white wine into the baking dish. Sprinkle each piece of chicken with two teaspoons of brown sugar. Bake chicken 50 minutes to one hour until done. Serve each piece of chicken with a generous portion of juice, olives, and prunes from the baking pan.